What event planners say
We always know when we collaborate on festive events with Ravishing Radish the menu, service and creativity will exceed our expectations. The innovative team at Ravishing Radish makes taste buds dance and brings a special ambiance to each wedding and special celebration.
— Valley & Co. Weddings
Wedding season might be over, but you won’t find the team at Ravishing Radish Catering resting on their laurels.
“We stay busy in the fall getting ready for holiday events, auctions and some weddings,” says Lisbet Larsen Mielke, founder of the down-to-earth catering company.
Read full post
Ravishing Radish Tasting Open House
And in the words of wonderful clients via Yelp ...
Best wedding food I've EVER tasted.
We hired Ravishing Radish to cater our July 2014 wedding at DeLille Cellars. Vickie was our initial contact at RR and Hilary took over as our catering coordinator. They were both consistently outstanding to work with: responsive, friendly, flexible... all around lovely. As a bride I was often nervous about little things here and there, but RR was never part of those nerves: if anything, I felt comforted knowing that they were going to be part of the whole production!
I'm still hearing talk about how our wedding food was the best anyone has ever had. I'm biased, but I wholeheartedly agree. There was plenty of food for everyone, and it was consistently the perfect temperature for all of our 170 guests (which is a feat!).
They were very respectfu of dietary restrictions and I was able to share the information with guests with allergies ahead of time so they could be prepared for dinner. I also really appreciated that Hilary worked with a gluten free bakery, NuFlours, to source GF breads.
Thank you for a spectacular event!!!
A big thanks for
keeping us tops!
Seattle Bride Readers’ Choice
Andrew Paulsel & Giovanni Della-Libera
WINTER/SPRING 2014 SEATTLE MET BRIDE & GROOM — "Artisan Splendor"
RECEPTION MENU Caesar salad, antipasti, herbed lemon chicken, boneless short-ribs, rosemary-polenta stacks, baked beans, potatoes, and roasted veggies—all served family-style
Pour It On
SPRING / SUMMER 2014 SEATTLE BRIDE
Lisbet Mielke knows how to throw a party — she's been doing it for 20 years as owner of Ravishing Radish Catering, an upscale catering company out of Lake Union. (She also runs Ravish, an intimate bar and bistro in Eastlake.) In 2013, Mielke added Lavish (ravishingradish.com), a traveling bar service, to her culinary empire. In addition to bringing glassware, linens, ice and a crackerjack team of professionally trained mixologists to the party, Lavish offers a signature cocktail menu crafted with top-shelf, local and hard-to-find spirits, including bourbon from Capitol Hill's Oola Distillery, Voyager dry gin, and Pacifique absinthe from Woodinville's Pacific Distillery, which means all you have to do is drink up.
Craft drinks, traveling bars new trends in cocktails
King 5, FALL 2013
Don't expect to find the same old mixers at Seattle bars now a days. Instead, you will find fresh sprigs of rosemary crushed into your drink and, of course, organic produced vodka. Organic spirits is not the only new trend hitting the area. The long-time Seattle caterer and owner of Ravishing Radish, Lisbet Mielke has spent decades providing food at parties and corporations and saw a real need for a traveling bar. Liquor is an important part of a party, but it can be hard for people to know what to provide and how to make drinks, Mielke said. So Mielke came up with the traveling Lavish Bar. They will go to your tailgate party or big event, and set up the alcohol. “The other component is the state laws that apply to liquor licenses. We are certified and can take care of that aspect for the customer,” she said.
we also love the love from...